Grechka with Beef and Mushrooms (Merchant-Style Buckwheat)

This traditional Russian merchant-style dish seamlessly pairs lean beef with fiber-rich buckwheat and mushrooms for a satisfying, high-protein comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (23 oz) raw lean beef cubes · 916 kcal in the whole recipe
• 520 g (18.3 oz) cooked buckwheat (from about 210 g dry buckwheat) · 614 kcal in the whole recipe
• 300 g (10.5 oz) sliced white or cremini mushrooms · 66 kcal in the whole recipe
• 150 g (1 medium) chopped yellow onion · 60 kcal in the whole recipe
• 120 g (1 medium) grated carrot · 49 kcal in the whole recipe
• 34 g (2 tbsp) tomato paste · 33 kcal in the whole recipe
• 8 g (2 cloves) minced garlic · 12 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 200 g (approx. 3/4 cup) warm beef broth · 14 kcal in the whole recipe
• 80 g (about 1/3 cup) light sour cream (used instead of smetana for serving) · 109 kcal in the whole recipe
• Salt, black pepper, 1 bay leaf, and chopped fresh dill for serving

Method

1. Heat olive oil in a heavy pot over medium-high heat, then sear the beef cubes until browned on all sides, about 6-8 minutes.

   

2. Add the chopped onion, grated carrot, minced garlic, and sliced mushrooms to the pot; sauté for 5 minutes until vegetables soften.

   

3. Stir in the tomato paste, warm beef broth, salt, black pepper, and bay leaf; cover and simmer on low heat for 25-30 minutes until beef is tender.

   

4. Add the cooked buckwheat to the pot, mix gently, cover, and let everything simmer together on low heat for 8-10 minutes to absorb all flavors.

   

5. Remove the bay leaf and serve warm, topped with light sour cream (instead of smetana) and chopped fresh dill.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.